This weekend just gone, we had a mini-heatwave in London. The sun shone, we ate a lot of ice cream and I turned on the oven just long enough to make this buttery milk loaf and roast a tray of cashews for nut butter.
Peanut butter is perennially popular. Almond butter gets a lot of love for its high levels of nutrients. Cashew butter is often overlooked but makes a wonderful change from both. Toasted then ground, cashews adopt a wonderfully rich, roasty flavour, amplified by a pinch of salt. Spread it on bread, stir it into porridge or make a variation of these nut butter cups.
- 350g raw cashews
- 2 tsp ground nut oil
- large pinch flaky sea salt
- 2 tbsp runny honey (optional)
- Preheat the oven to 180 degrees C. Place the cashews on a baking tray and roast for 10 - 15 minutes until lightly golden. Remove from the oven and leave to cool completely.
- Blitz the cashews in a blender until a fine powder forms, about 2 minutes. Add the oil and salt and continue to blitz until competely creamy, 5 - 6 minutes. Add the honey, if using, and blitz again to combine. Taste and adjust seasoning.
- Transfer to a jar and store in the fridge for up to 2 weeks.